The Best Side Dishes To Serve With Turkey Gravy

Mashed Potatoes

Ingredients for Mashed Potatoes:

– 2 pounds russet potatoes, peeled and cubed
– 1 cup milk, warmed
– half of cup butter, melted
– 1/4 cup sour cream
– 1/4 cup chopped contemporary parsley
– Salt and black pepper, to style

Mashed Potatoes

Ingredients:

– 5 kilos russet potatoes, peeled and cubed

– 1 cup entire milk, warm

– half of cup butter, melted

– 1/4 cup sour cream

– 1/4 cup chopped fresh chives

– Salt and pepper to taste

Instructions:

1. Place the potatoes in a large pot of cold water and produce to a boil. Reduce warmth to medium-low and simmer till the potatoes are tender, about 15 minutes.

2. Drain the potatoes and return them to the pot. Mash the potatoes till easy. Alternatively, you should use a potato ricer for a smoother texture.

3. Gradually whisk in the heat milk, melted butter, bitter cream, and chives until the potatoes are easy and creamy. Season with salt and pepper to style.

4. Serve instantly or keep heat in a slow cooker until ready to serve.

Tips:

– For a richer taste, use heavy cream as a substitute of entire milk.

– Add a splash of white wine or lemon juice to brighten the flavour.

– Top gravy with turkey Drippings shredded cheddar cheese, crumbled bacon, or chopped parsley before serving.

Roasted Vegetables

1 cup brussels sprouts, trimmed and halved

1 cup butternut squash, peeled and cubed

1 cup carrots, peeled and sliced into 1-inch pieces

1 cup celery, sliced into 1-inch pieces

1 cup parsnips, peeled and cubed

1 cup pink onion, cut into 1-inch pieces

1/4 cup olive oil

1 teaspoon dried thyme

half teaspoon salt

1/4 teaspoon black pepper

1/4 cup chopped contemporary parsley

Preheat oven to 425 degrees F (220 levels C). Toss greens with olive oil, salt and pepper. Spread vegetables in a single layer on a baking sheet.

Roast vegetables for 20-25 minutes, or until tender and browned. Serve instantly.

Green Bean Casserole

4 (14.5 ounce) cans cut green beans, drained

3/4 cup chopped onion

1/4 cup chopped pimentos

1/4 cup chopped almonds

1/2 cup milk

1/2 cup sour cream

1/2 teaspoon salt

1/8 teaspoon pepper

1/4 cup crispy fried onions

Green Bean Casserole

Ingredients:

• 1 can (14.5 ounces) green beans, drained
• 1 can (10.seventy five ounces) cream of mushroom soup
• 1 can (10 ounces) cream of celery soup
• 1/2 cup milk
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup chopped onion
• 1/2 cup sliced almonds
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 350 levels F (175 degrees C).
2. In a large bowl, combine green beans, mushroom soup, celery soup, milk, salt, and pepper.
3. Spread mixture right into a greased 9×13-inch baking dish.
4. In a small bowl, mix onion, almonds, and Parmesan cheese.
5. Sprinkle topping over casserole.
6. Bake for 25-30 minutes, or until heated through and bubbly.

Cornbread Stuffing

Cornbread Stuffing

Ingredients:

• 6 cups crumbled cornbread
• 1 onion, chopped
• 1 celery stalk, chopped
• 1/2 cup chopped green bell pepper
• 1/4 cup butter
• 1 teaspoon poultry seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups rooster broth
• 1 egg, beaten

Ingredients:

– 2 cups dried cornbread crumbs

– 1 cup chopped onion

– 1 cup chopped celery

– 1/2 cup chopped bell pepper

– 1/4 cup melted butter

– 1 teaspoon dried sage

– 1 teaspoon dried thyme

– 1/2 teaspoon salt

– 1/4 teaspoon black pepper

– 1 cup rooster broth

– 1 egg, beaten

Instructions:

1. Preheat oven to 350 levels F (175 degrees C).

2. In a large bowl, combine the cornbread crumbs, onion, celery, bell pepper, butter, sage, thyme, salt, and black pepper.

3. Stir within the rooster broth and egg.

4. Pour the stuffing into a greased 9×13-inch baking dish.

5. Bake for 30 minutes, or till the stuffing is golden brown and cooked through.

Cranberry Sauce

Cranberry Sauce

Ingredients:

1 bag (12 ounces) recent or frozen cranberries

1 cup granulated sugar

1/2 cup water

1/4 cup orange juice

1/4 teaspoon floor cinnamon

1/4 teaspoon floor nutmeg

1/8 teaspoon ground cloves

Ingredients:

– three cups cranberries, fresh or frozen

– 1 cup sugar

– 1 cup water

– 1/2 cup orange juice

– 1/4 teaspoon ground cinnamon

– 1/4 teaspoon ground nutmeg

Instructions:

1. In a large saucepan, mix the cranberries, sugar, water, orange juice, cinnamon, and nutmeg. Bring to a boil over medium warmth.

2. Reduce heat to low and simmer for 10 minutes, or till the cranberries have softened and burst open.

3. Remove the saucepan from the warmth and let cool slightly.

4. Transfer the cranberry sauce to a blender or food processor and puree till clean. Serve immediately or refrigerate for later.